A field guide to pu-erh
Sheng and shou, factory and private press, aging at home. Eight tasting flights included with cohort.
YUN
8 weeks
Cohort · Autumn 2026
tea.school · est. 2010
Learn to brew a better cup of Chinese tea.
Thirty-eight courses, fifteen instructors. Self-paced and live cohorts — from your first gaiwan to a working sommelier's palate. Audit any course free.
- Courses
- 38
- Instructors
- 15
- Languages
- 7
- Hours of video
- 112
武夷山 · WUYISHAN · TEACHING ROOM · APR 2026
Live cohort · Autumn 2026
A field guide to pu-erh, eight weeks, with Amgalan Bayar.
23days
14hrs
08min
42 of 60 taken
03 · Foundation paths
A few routes through the leaf, from first steep to a working palate.
Paths bundle four to six courses in order — the way an instructor would actually teach you. You can swap any course out or audit just one.
04 / 04 visible
All paths →
PATH · 01
PATH · 02
PATH · 03
PATH · 04
First gongfu, step by step
Five courses to take you from teabag to gaiwan — water, leaf, time, vessel, and the attention between them.
5 courses · 11h
Beginner
The six categories
Spend a week with each color: green, white, yellow, oolong, red, dark. Process before flavor.
6 courses · 18h
Beginner → Intermediate
Reading a single origin
How elevation, soil, cultivar, weather, and the maker's hand show up in the cup. Three regions, in depth.
4 courses · 9h
Intermediate
Service & pairing
For hospitality: building a list, pairing across courses, leading a guided tasting without theatre.
4 courses · 12h
Pro
04 · Specialty deep dives
All deep dives →
When one category becomes the whole study.
Wuyi rock oolong
Yancha from cliff to charcoal. Cultivar lineages, roasting curves, the famous four bushes.
FJN
6 weeks
Self-paced
Water before tea
A short, opinionated course on TDS, minerality, and what your kettle is hiding from you.
OPN
2 weeks
Self-paced
05 · Newest
All 38 courses →
Six courses, just opened.
06 · Instructors
All instructors →
Three of fifteen people who will teach you tea.
Viktor Lin
Brewing · Sensory
Teaching beginners for nine years; can talk you out of buying any tea you do not need.
Signature — a deliberate gaiwan pour.
6 courses
2.4k students
4.9/5
Amgalan Bayar
Pu-erh · Aged & dark
Twenty years in Kunming, eight in private cellars. Will not romanticize aged pu-erh.
Signature — a thirty-year shou crumb.
4 courses
980 students
4.8/5
Mei Han
Wuyi yancha master
Tenth generation Wuyi roaster. Teaches with a working charcoal kiln in the room.
Signature — rock-rhyme oolong.
3 courses
612 students
4.9/5